Spanish · Dessert
Spanish Custard Cream Tart
A pair of individual Spanish-style custard tarts built on crisp shortcrust shells and filled with a lemon-and-cinnamon-infused egg custard, finished with a torched sugar crust reminiscent of crema catalana reimagined in tart form.
$1
35 minsPrep
20 minsCook
140 minsTotal
MediumLevel
Nutrition per serving
385Calories
7gProtein
19.8gFat
44.8gCarbs
18.3gSugar
1.1gFiber
332mgSodium
204mgChol
11.2gSat Fat
119mgPotassium
79mgCalcium
1.9mgIron
0.5mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Fino Sherry
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub chilled cubed butter into sifted flour and salt until it resembles coarse breadcrumbs, then stir in 6g sugar and one egg yolk to form a dough; press together, wrap and chill for 30 minutes.
2
Roll the dough thin on a floured surface and line two 8cm individual tart tins, pressing into the fluted edges and trimming excess; prick the bases with a fork and chill for 10 minutes.
3
Blind bake the tart shells at 190C for 12-14 minutes until pale golden, then set aside on a wire rack to cool slightly.
4
Warm the whole milk with lemon zest and cinnamon in a small pan until just below a simmer, then remove from heat and let infuse for 5 minutes.
5
Whisk the remaining egg yolks with 20g sugar and cornstarch in a bowl until pale, then strain the warm milk over the mixture, whisking constantly.
6
Return the mixture to the pan and cook over low heat, stirring constantly, until thickened into a custard, about 3-4 minutes; stir in the vanilla extract off the heat.
7
Pour the warm custard into the baked tart shells, smoothing the tops, and chill for at least 45 minutes until fully set.
8
Sprinkle the 6g sugar evenly over the chilled tart tops and caramelise with a blowtorch until deep golden and crackled just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour, sifted
- 35g35g Butter, chilled, cubed
- 6g6g Sugar White
- 8g8g Egg Yolk, for pastry dough
- 1g1g Salt
- 80g80g Whole Milk
- 22g22g Egg Yolk, beaten, for custard
- 20g20g Sugar White
- 6g6g Cornstarch
- 3g3g Lemon, zested
- 1g1g Cinnamon Ground
- 2g2g Vanilla Extract
- 6g6g Sugar White, for torched top, 1
